The roots of vines that climb on the slopes of Vesuvius sink into the dark and porous soil. It is not necessary to water this ground because it retains moisture. Vineyards arrived in these lands in the 5th century BC. brought here by the Greeks and descend directly from the Aminei of Thessaly. Here the grape grows strong and vigorous: vines, most of them are at free foot, are farmed up to 400 mt in height and draw a mineral character, thickness and power from the volcanic ground.
VESUVIO FOX CODE
Locally called “Caprettone” or “Crapettone”. Variety which is placed only in public areas on the slopes of Vesuvius, where represents the principal vine of DOC Vesuvius white, essential component depending on assembling with other white grape vines, or pure vinification. Caprettone has been in the past assimilated to the White Fox tail, from which it differs but for many morphological characters.
FALANGHINA
Falernina, the grape tied to the phalanx, is the most popular vine in the province of Naples. But on Mount Vesuvius the falanghina is used mainly as complementary in Lacryma Christi and, thanks to his acidity, especially in the spumante type. However, they make vinification in purity within the Pompeian igt. The present variety on Vesuvius offers different analogies with the falanghina Neapolitan of the Flegrei Fields, with which it has in common the acino round and which differs mainly for the most cluster compactness.
PIEDIROSSO
Locally called “Palummina” or “Per’ ‘e Palummo”. Piedirosso is named, as is well known, because of the color that rachis and racimoles take with the approximation of the full ripening of the cluster. If in the rest of the region the Piedirosso is second only after Aglianico in terms of fame and spreading, playing the part of the supporting player, in the Province of Naples is the main character.
AGLIANICO
This is the last wine which matures on the slopes of Vesuvius, between the latter half and the end of October, it is the aristocratic prince of black South-South grape varieties. Aglianico shows up all of its own vigor, the strength of tannins, the strong astringency that well can storm in the laurel of Lacryma Christi. Used with purity in the Pompeian igt, it can give quality products, especially after a careful maturation in wood and a long aging in bottle.